Just in case you haven’t gathered from KitchenMason’s Facebook page by now, I LOVE Sunday breakfasts! It’s the one day in the week that I can really get my cook on with all my favourite ingredients! I mean, pretty much everything that you can cook for breakfast, in any combination, tastes amazing. You’ve got bacon, eggs, breads, ham, tomatoes, sausages, cheese… the list goes on. Need I say more?
I inadvertently came across a programme ages ago called “The Little Paris Kitchen.” The chef is a lady called Rachel Khoo and she made a breakfast called “Croque Madame Muffins.” I remember thinking that they looked amazingly delicious and noted that I must try them at some point.
I was browsing for new breakfast ideas this morning and unexpectedly came across the recipe for these little beauts. Thought I would have a crack at it. This is what you will need to make 4 Muffins.
- 4 Slices of Fresh Bread
- Butter, melted (for brushing)
- 1-2 slices Ham or Bacon
- 4 Eggs, small
For the Cheese Sauce
- 1 tbsp Butter
- 1 tbsp Plain Flour
- 200ml Milk
- 1/2 tsp Mustard
- 1/2 tsp Nutmeg
- 30g Strong Cheese, grated
Preheat your oven to 180°C.
To make the cheese sauce, melt the butter in a pan and then add the flour. Stir constantly for a few minutes. Don’t panic when it goes all lumpy, stick with it and just keep it moving. After a couple of minutes, gradually add the milk bit by bit and whisk constantly until all the milk is used up. If it is still too thick, just add a little more milk. Take off the heat & add the mustard, nutmeg and season to taste with salt & pepper. When it’s cooled slightly, stir in most of the cheese but reserve some for sprinkling later.
To make the “cups”, cut the crusts off each slice of bread and flatten both sides using a rolling pin. Brush both sides lightly with the melted butter and carefully push each slice into a muffin tin. If the corners stick out a lot, tuck them in or they will probably burn.
Lay some ham or cooked bacon into the bottom and top with an egg. Be careful here though as they may not be big enough to take a whole egg. If that’s the case, just leave out some of the egg white.
Next, top with a tablespoon of the cheese sauce you made earlier and sprinkle over some cheese. Put into the oven for about 15 minutes.
When done, carefully remove from the muffin tray and sprinkle over some cracked pepper.
These little delights are just as tasty as they look! If you have the time, I implore you to give them a try. You won’t regret it!
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Until next time kiddos.